Outta My Head Recipes: Simple Lemon-Pepper Chicken with Veggies
I’ve decided I need to get “plating” plates… nice looking plates, because this one makes this meal look washed out and bland. So, please take my word for it, it was lovely. I also can’t take chef credit — Lemon-Pepper Chicken and veggies was “Outta James’ Head!”
- Frozen corn, peas, hashbrowns
- Salt & Pepper
- Chicken Breast
- Lemon-Pepper spice
- Lemon Juice
On a large tray, mix together equal portions of frozen corn, peas and cubed hashbrowns. Add freshly ground pepper and Himalayan pink salt. (It’s the only salt I buy now.) Add some pats of butter on top and bake at 400 dgs F for about half an hour, stirring every ten minutes. (Ovens vary!)
Cube chicken breast (TIP: We count about 3/4 of a chicken breast per person. This reduces our meat intake and increases the veggie/salad intake and the kids don’t notice because they get cubes of chicken instead a whole piece!) Where was I? Oh yeah, cube the chicken breast and fry it on the stove with a bit of oil to keep it from sticking. Once cooked through add a generous dose of lemon-pepper spice and a couple of tablespoons of lemon juice. Fry till well coated.
Serve hot! My six-year-old asked if James could make this for supper everyday!